目的:建立并比较续断酒炙前后HPLC指纹图谱,探讨续断酒炙前后化学成分差异。方法:采用Agilent C18色谱柱(250 mm×4.6 mm,5μm)。流动相:乙腈-0.05%磷酸,梯度洗脱;流速1.0 m L/min;柱温25℃。结果:炮制后部分化学成分含量有不同程度改变,川续断皂苷Ⅵ含量显著增加,且有两个新的色谱峰出现。结论:该方法可较全面地反映续断酒炙前后化学成分的差异,可用于控制续断生品和酒炙品的内在质量。
【英文摘要】
Objective: To study the HPLC fingerprint of Dipsacus asper root before and after wine processed,and to compare the changes of fingerprint and chemical composition. Methods: The HPLC analysis was performed on an Agilent C18( 250 mm × 4. 6 mm,5μm) column with gradient elution of acetonitrile-0. 05% phosphoric acid at a flow rate of 1. 0 m L/min,and the column temperature was set at 25 ℃. Results: The content of chemical composition changed in different degree after processed,the asperosaponin Ⅵ content increa...
| 
推荐 
点击下列相关研究机构和相关文献作者，可以直接查到这些机构和作者被《中国知识资源总库》收录的其它文献，使您全面了解该机构和该作者的研究动态和历史。
